This chunky guacamole is not any ordinary guacamole. It has figs in it! You might find this fruity, yet spicy, figgy guacamole is better than the original.
2 Hass avocados, peeled and cubed
3 fresh Black Mission figs, diced, or 2 dried figs, finely diced
1/4 cup finely chopped red onions
1 small jalapeño pepper with seeds, minced
2 Tbsp finely chopped fresh cilantro
2 Tbsp fresh lime juice
1/8 tsp ground cumin
1/2 tsp sea salt, or to taste
Gently stir all ingredients together in a medium bowl until just combined. Serve with baked blue corn tortilla chips.
Exchanges:
1/2 carbohydrate
1 1/2 fat
Calories: 90
Calories from fat: 61
7 g total fat
1 g saturated fat
0 mg cholesterol
150 mg sodium
8 g total carbohydrate
4 g dietary fiber
3 g sugars
1 g protein
Curry Chicken Breast Salad with Red Grapes in Wonton Cups
Serves 4/serving size: 3 wonton cups
Enjoy exotic-tasting chicken salad as a fun finger food. These fancy little cups will be a big hit at your next party.
12 wonton wrappers
1 cup finely diced, cooked boneless, skinless chicken breast (antibiotic-free), chilled
1/4 cup plain fat-free yogurt
1 Tbsp mayonnaise
1 Tbsp mango chutney
1 tsp hot Madras curry powder
1/4 tsp sea salt, or to taste
3 Tbsp diced celery
1/2 cup seedless red grapes, thinly slice horizontally
2 tsp minced fresh cilantro
1. Preheat the oven to 350 degrees. Coat a nonstick mini-muffin tin with natural butter-
flavored cooking spray and press a wonton square into each cup of the tin, forming a
wonton cup. Lightly coat the wonton cups with cooking spray and bake for 12
minutes, or until golden brown. Let cool in the pan.
2. Meanwhile, in a medium bowl, stir together the chicken, yogurt, mayonnaise,
chutney, curry powder and salt. Then add the celery, grapes, and cilantro and stir.
3. With a spoon, stuff about 2 Tbsp of the salad in each wonton cup. Garnish each with
a tiny sprig of cilantro or a red grape sliver, if desired.
Exchanges:
1 1/2 carbohydrate
1 lean meat
1/2 fat
Calories: 190
Calories from fat: 54
6 g total fat
1 g saturated fat
35 mg cholesterol
330 mg sodium
20 g total carbohydrate
1 g dietary fiber
6 g sugars
14 g protein
Recipes reprinted with permission from THE ALL-NATURAL DIABETES COOKBOOK by Jackie Newgent, RD (American Diabetes Association, September, 2007)
ABOUT THE AUTHOR
Jackie Newgent, RD is a New York City based culinary nutritionist and consultant. She is frequently called on as an expert guest and interviewed on national television, for print publications and on radio nationwide. Newgent is a regular contributor to Weight Watcher’s Magazine’s “Menus” feature, columnist for Glamour’s “Calorie Math,” a Fitness magazine contributing advisory board member, and contributor to various other publications. She is a recreational chef instructor at New York’s Institute of Culinary Education and consultant to the “Healthy Children Healthy Futures” program. Newgent was an American Dietetic Association national media spokesperson from 1998 to 2001. For more information, visit her website at www.JackieNewgent.com.
